Delicious, easy to make, nutritious soup with lots of vegetables. The cooked meatballs are light, tasty and emphasize the taste of the soup. A light, colorful and most importantly, tasty soup is a perfect idea for a dish both on warm and cold days 🙂

Ingredients:

250 g ground pork
1 big onion, minced
4 garlic cloves, minced
1 large egg
3 tablespoons powder bread
5 tablespoons butter
1 leek, quartered lengthwise and sliced
1 medium-sized carrot, sliced
1 big potatoes, cubed
4 cups of chicken broth
½ teaspoon garlic powder
¼ teaspoon sweet paprika
¼ cup flour
2 ½ cup milk
1 cup cream 30%
broccoli, cut into florets
100 g cheddar cheese

Procedure:

Place the ground meat into a bowl. Add the half of minced onion, half of minced garlic, egg and powder bread. Sprinkle it with salt and pepper and mix until well combined. Form into small round balls and set aside. Heat water into a pot over a medium heat. When water starts to boil, gently place the meatballs one at a time. Stir gently once or twice so it will cook evenly. Boil for 13-15 minutes or until it is cooked through. Remove meatballs by a slotted spoon. Set aside. Heat a large pot over medium heat, add 1 tablespoon of butter. When butter has melted add left onion, leek and saute for 3 minutes. Add left garlic and saute for 1 minute. Add the carrots and potatoes. Pour in the chicken broth and sprinkle in garlic powder and sweet paprika. Bring to a boil and cook for 10 minutes. Meanwhile, in a medium saucepan, add the remaining butter. Whisk in flour and cook for about 1 minute. Pour in the milk and whisk until smooth. Add the cream while stirring and simmer for 4-5 minutes or until thickens. Remove from the heat and pour into the soup, whisk to combine. Add the broccoli and cook for 6-8 minutes.Turn off the heat and add the cheddar cheese.Stir until well blended and the cheese has melted.Season with salt and pepper if desired. Serve.

Enjoy!